Name: Sashimi Salad (with Homemade Japanese Dressing)
Prep time: 10 min
Cook time: 2 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 tbsp Japanese soy sauce (koikuchi shoyu); 1 tbsp mirin; ½ tsp sugar; ½ tbsp toasted sesame oil; ½ tbsp olive oil (extra-virgin, nothing showy or peppery); ½ tbsp toasted white sesame seeds; ½ tsp garlic paste; ½ tsp lemon juice (yuzu or sudachi juice swap one-to-one if you can find them, brighter and a touch more floral); 1 pinch ground white pepper; 30 g baby leaf spinach (soft greens hold up under this dressing); 150 g mixed leaf lettuce (any soft mixed greens or torn butter lettuce works in place); 1 avocado (cube it and scatter around the bowl); 100 g mini tomatoes; 200 g sashimi-grade fish (salmon, tuna, yellowtail etc thinly sliced)

1

Pour 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and ½ tsp sugar into a small saucepan and heat over medium. Let it bubble for 30 seconds, then remove from the heat.

2

Pour the contents of the pan into a heatproof jug or bowl, then slowly pour in the ½ tbsp toasted sesame oil and ½ tbsp olive oil while whisking vigorously. Once emulsified, add ½ tbsp toasted white sesame seeds, ½ tsp garlic paste, ½ tsp lemon juice and 1 pinch ground white pepper. Mix and store in the fridge until use.

3

Place 30 g baby leaf spinach and 150 g mixed leaf lettuce in a large salad bowl. Cube 1 avocado and half 100 g mini tomatoes, then scatter them around the bowl.

4

Arrange 200 g sashimi-grade fish on the top. Whisk or shake the dressing vigorously before use. Pour the dressing over the salad right before serving, mix gently but thoroughly, and enjoy!

Sashimi Salad (with Homemade Japanese Dressing)

Ingredients

14 Ingredients

Instructions

Keep Cooking